We believe that sustainably-produced local cereal grains (red fife wheat, dark northern rye, purple karma barley, and hulless oats) can be the basis of protein-rich breads and pastries, cereals, and brewed and distilled beverages are the rights of our citizens. Part of our curriculum goals and outreach to our young and adult students – is to suggest dishes and usage that reflect a wide range of food and cultural identity. It is on all of us to eat what our local farms can produce – in order to support equity, diversity, and inclusion.

Click on the “Sign Up” button or contact Charlene by email for information and to register. Thank you for your interest and support!